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Pampered Chef: Ham Confession....

  1. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
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    I have a confession.

    I've never baked a ham...ever. The only kind of ham I've ever bought has either come from the deli, or has been prepackaged slices/chunks.

    So, I have this 8.5 lb organic, bone-in ham in my refrigerator for Easter...and I think I can figure out how to bake it - but does anyone have a good glaze recipe that I would use with it?:eek:
     
    Apr 9, 2009
    #1
  2. crystalscookingnow

    crystalscookingnow Senior Member Gold Member

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    The one I've used is one that I just kind of tinkered around with until I liked it. It is

    Honey
    Mustard
    Brown sugar

    I don't usually use a recipe, just start with the mustard, add some brown sugar, mix, then a little honey and go from there. :) I know that's probably not much help, but you're good & can come up with something from that!
     
  3. lestat_de_leon

    lestat_de_leon Novice Member

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    This is gonna sound funny, but trust me:

    mustard, honey, crushed cinnamon toast crunch cereal, should be a wet sand consistancy. It is WONDERFUL!
     
  4. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    So....for both of these, is it just plain yellow mustard?
     
    Apr 9, 2009
    #4
  5. crystalscookingnow

    crystalscookingnow Senior Member Gold Member

    2,965
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    That's what I normally use. Although, if you had honey mustard, you could skip the honey! :D

    Just be sure to watch it, with the honey & brown sugar, it could burn quickly & your pan? Make sure to line it or spray it well. That stuff is terrible to try & get off!
     
  6. heather223

    heather223 Veteran Member Gold Member

    1,606
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    Becky, I was just thinking I need a glaze recipe- thanks for asking!!
     
    Apr 9, 2009
    #6
  7. babywings76

    babywings76 Legend Member Gold Member

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    My mom would just spread apricot preserves over hers. Sometimes she would toothpick on pineapple slices (rings) and do a brown sugar glaze. (Melt just a smidge of butter with some brown sugar and pour it on.) Once someone told me to just put the brown sugar directly on the ham, but for some reason that didn't work too well for me. It didn't melt/caramelize, it just stayed in original form, but got dark.
     
    Apr 9, 2009
    #7
  8. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33

    Even if I'm using my Executive Roasting Pan?;)
     
    Apr 9, 2009
    #8
  9. CLEGER

    CLEGER Novice Member Gold Member

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    You could also glaze Ham with pineapple juice and brown sugar mixed. Then Garnish with sliced pineapples and cherries.
     
    Apr 9, 2009
    #9
  10. crystalscookingnow

    crystalscookingnow Senior Member Gold Member

    2,965
    1
    I think the last time I did my ham, I used the rect. baker. I do remember using my roasting pan the time before that though & thought I ruined it!
     
  11. lestat_de_leon

    lestat_de_leon Novice Member

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    Make sure that you warm the ham up in the oven without the glaze on. The glaze should only be on for the last 30 minutes (to prevent burning) I always use brown spicy mustard.
     
  12. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    Thanks!:thumbup:
     
    Apr 9, 2009
    #12
  13. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    :eek: Wow - good to know!
     
    Apr 9, 2009
    #13
  14. kam

    kam Legacy Member Staff Member

    3,687
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    This is what we do too (without the cherries, though).
     
    Apr 9, 2009
    #14
  15. stephanieboyd

    stephanieboyd Member Gold Member

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    Here is the one that I use for all of the holidays when I am feeding large numbers of troops:

    Cajun Ham

    1 large can pineapple juice
    1 Bottle of Karo Syrup
    1 bottle of Frank's Red Hot
    1 Bottle of Spicy Mustard

    Mix, inject and baste frequently. Bake at 325 for 18 minutes per pound. Put foil on the top if you're baking (like a pup tent; doesn't have to be sealed up), to avoid burning the sucker. Remove foil for a bit at the end if you want the outside browned.

    It is not as spicy as it sounds. I don't like spicy at all! My husband calls me the 'midwestern Heinz ketchup girl'. In fact, I haven't even tried the Spicy Pineapple Rum Sauce because I am afraid that it will be too spicy for me (if that helps you know what I mean) This has a very nice flavor but isn't spicy at all!! My kids (15 yrs and almost 2 yrs)even love it!

    This mix is enough for two large hams--so probably twice what you need. I have done this in the old stoneware bowl/lid. If you do it in the roasting pan, you will want to sit the ham down in the pan for the majority of the bake time then maybe up on the rack for the last half hour or so when you remove the foil.
     
  16. etteluap70PC

    etteluap70PC Legacy Member Gold Member

    3,667
    2
    I never liked ham till my Step mom made it this way...

    cloves on rough side of ham

    glaze... 1c orange juice
    1 can of pineapple slices
    1 c pineapple juice (or whatever you get from pineapple)
    1/3 c brown sugar
    1/3 c honey
    2 tbsp dry or regular mustard
    1 small bottle of gingerale (aprox 1 quart)

    Mik all together. Pour half over ham when it first goes into oven. Add as needed until ham is cooked. Add remaining juice if any 10-15 mins before ham is done.

    Cook at 350 2-3 hrs depending on Size of ham.

    Save juice and heat in a saucepan for gravy. (I like to reduce it just a bit)
     
  17. Aunticooks

    Aunticooks Member Gold Member

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    my fatherinlaw makes the best ham. He takes a spiral cut ham and injects it with pineapple juice, coke, and then adds brown sugar packing it inbetween the slices.and then patting brown sugar on top. cover with tinfoil he cooks his overnite on low heat and bastes the juices over the top every couple of hours. It is awesome.
     
    Apr 9, 2009
    #17
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